This is my favourite Caribbean dish which is very well seasoned; a trademark of Caribbean food. The browning of the sugar is a technique unique to this area, don't stress about it, it all works out in the end.
1 whole chicken, cut into pieces
1 teaspoon curry powder
1 teaspoon all purpose seasoning
1 teaspoon dried thyme (could use fresh if you want)
1 teaspoon dried parsley (optional)
1 teaspoon chicken seasoning
1 teaspoon allspice or mixed spice
1 teaspoon paprika (optional)
1 pinch of nutmeg
1 pinch salt and coarse black pepper, to taste
1 lemon, juiced
2 teaspoons soy sauce (optional)
3 cloves garlic, diced or crushed
1 large onion, diced
1 small piece of ginger, peeled and grated
1 red capsicum, cut into small pieces
For the Stew
2 teaspoons oil
2 teaspoons sugar
2 to 3 tomatoes, cut into small pieces
1 to 2 teaspoons tomato paste
800ml to 1 litre of water
250g coconut cream
1 stock cube
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Cut the chicken into pieces then pierce so that the seasoning can penetrate the meat.
Marinade the chicken with curry powder, all purpose seasoning, thyme, parsley, chicken seasoning, allspice, paprika, nutmeg, salt, pepper, lemon, soy sauce, garlic, onion, ginger and capsicum. Leave over night in the fridge.
Drain chicken from the mainade. Reserve the marinade.
Heat oil then add sugar and let it brown. This is called the browning which gives the chicken a nice colour and flavour. Add the chicken and allow to brown for about 3-4 minutes on each side.
Add the marinade and cook for a further 3 minutes.
Add the tomatoes and tomato paste then cook for about 5 minutes or until the tomatoes soften. Add water, coconut, stock cube and whole chilli.
Bring to the boil then simmer on low to medium heat for approximately 1 hour.